Just saw this recipe Foodtv.com and thougt about this post. Here you go...
Potato Pancakes Recipe courtesy Irene Wolpin
Recipe Summary Yield: 24 to 30 pancakes (Freeze lef 3 Idaho potatoes, grated finely by hand 1 medium onion, grated 1 or 2 eggs, beaten Matzo meal Canola oil Kosher salt to taste Serve with applesauce
In a mixing bowl add eggs to grated potato and onion. Add Matzo meal until pancakes are to desired consistency. In a hot frying pan heat canola oil. Drop a soup-spoonful of the mixture into hot canola oil; flatten with back of spoon. When browned, flip and brown on other side. Transfer pancakes to paper towels to drain. Sprinkle with salt. Keep warm in the oven on a cookie sheet. Serve with applesauce.
My grandma used to make them, but I don't remember the exact recipe that she used. Ina Garten made them on A Barefoot Contessa Holiday on the food network, and it was pretty much the same way my grandma used to make them make them, only my grandma used to add one green onion and they were delish! (Make sure you do the step of wringing out the potato shreds in the towel, it makes them so much better! and I never had them with caviar)
Potato Pancakes with Caviar
4 large baking potatoes (2 pounds) 2 extra-large eggs, lightly beaten 6 tablespoons flour 2 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 6 tablespoons clarified butter (see note) 1/2 cup creme fraiche or sour cream 100 grams good caviar or salmon roe (less than 4 ounces)
Peel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well. Melt 2 tablespoons of clarified butter in a skillet. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with a spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until crisp on the outside and golden brown. Serve the pancakes hot from the skillet with a dollop of creme fraiche and a teaspoon of caviar.
Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.
I make a mean potatoe pancake...but since I am German I use flour...instead of the matzo meal...
I usually make a lot... 5 lbs bag of potatoes...pealed 2 nice sized onions a few eggs 1-2 cups flour salt and pepper to taste canola oil
the easiest way is to shred the potatoes in a food processor...my mom puts the shredding in a second time to make it really fine (but my grandmother used a grater...so you can do it that way...just more time consuming
I also shred an onion right away and mix it with the potatoes...it is supposed to keep the mix from getting brown too quickly (even if it does they still look good when fried)
now the eggs and flour are really a personal preference...I would say about 3-4 eggs...I'll beat them first and then see how they coat the potato mixture...then I add the flour so that the moisture in the mix is sticky looking...
salt and pepper the mixture
heat canola (healthier) oil (MEDIUM HEAT - they will be overcooked on high heat) in a frying pan (I actually use a few pans so it is quicker) you need a good 3/4 - 1 inch of oil in the pan...
spoon mixture in and flatten out...look at the bottoms every so often and when they are light-golden brown (your preference) flip - the second side will take shorter...
I serve with applesauce...but most people like sour cream...
when i worked at Lufthansa first class lounge - we served them with cavier, chopped boiled eggs, and raw diced onions as well
I used to peel the skins and had heard it tastes better with the skins on, and a crunchier pancake. You just have to wash the skins WELL, I made it for my family and not a pancake was left!
